Ingredients Jump to Instructions ↓

  1. 4 lbs beef back ribs

  2. 4 tbsp crushed garlic in olive oil

  3. 4 tbsp worcestershire sauce

  4. coarse salt

  5. pepper

  6. 1 cup water

  7. 1/2 cup rice flour

  8. 1/2 all-purpose flour

  9. 2 tbsp butter

Instructions Jump to Ingredients ↑

  1. Place the ribs standing in the pan, leaning against each other to self-support Coat tops with the garlic paste Top with coarse salt, pepper, and Worcestershire.

  2. Roast in oven @ 350 *F for one hour, THEN:

  3. Remove from oven briefly Lightly coat with Dijon Mustard Return to oven Add the potatoes, halved, to the pan, and add the water.

  4. Lightly sprinkle with more coarse salt Baste the meat and the potatoes with this during the last 1 ½ hours of roasting.

  5. When fully roasted, let the ribs stand, covered in tinfoil for at least 10 minutes to allow the juices to settle in the meat.

  6. Make gravy from the pan drippings, thusly:

  7. Make a roux of butter and all-purpose flour in a saucepan, stirring until the mixture begins to brown and thicken Add the pan drippings to this, plus the rice flour and cook on the stovetop, stirring constantly to remove all lumps.

  8. Cook until thickened to your preference. If you like it thicker, you may add either more rice flour, or a little instant mashed potato.

  9. Make a small Chef’s salad for the side, and dinner is served! :+D Pics to follow, as I am making this as I type! Pictures will be from start to finish.


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